Cream Cheese Pound Cake is a timeless dessert that combines the rich, creamy flavor of cream cheese with the buttery goodness of a traditional pound cake. This moist and dense cake is perfect for any occasion, whether served plain or with a dollop of whipped cream and fresh fruit. Let’s dive into how to make this delectable treat!
Ingredients
- 2 cups (4 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
- Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. This step ensures a silky texture in the cake.
- Add sugar: Gradually add the granulated sugar while beating the mixture on medium speed. Continue mixing for about 5 minutes until light and fluffy.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Mix in the extracts: Add the vanilla extract and almond extract (if using) and blend until combined.
- Add dry ingredients: Slowly add the flour and salt to the mixture, mixing on low speed. Beat just until the batter is smooth and no streaks of flour remain.
- Pour batter into the pan: Transfer the batter to the prepared pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake: Place the pan in the preheated oven and bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely. Slice and serve as desired.
Serving and Storage Tips
- Serving Suggestions: This Cream Cheese Pound Cake can be enjoyed plain, dusted with powdered sugar, or paired with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
FAQs
1. Can I substitute low-fat cream cheese for regular cream cheese?
Yes, but the cake’s richness and texture may be slightly compromised. Full-fat cream cheese is recommended for the best results.
2. Can I make this cake ahead of time?
Absolutely! This pound cake keeps well and tastes even better the next day. Store it properly, and you can prepare it a day or two in advance.
3. Can I add flavors like lemon or orange?
Yes, you can add a tablespoon of lemon or orange zest to the batter for a citrusy twist. You can also replace almond extract with citrus extract.
4. What is the best way to ensure my pound cake doesn’t stick to the pan?
Make sure to thoroughly grease and flour the pan. Alternatively, use a non-stick baking spray with flour included. Cooling the cake slightly before inverting also helps prevent sticking.
Enjoy your Cream Cheese Pound Cake as a delightful dessert or a sweet treat with your favorite coffee or tea!
PrintCream Cheese Pound Cake
Cream Cheese Pound Cake is a classic Southern dessert known for its rich, buttery flavor and moist, dense texture. The addition of cream cheese imparts a subtle tanginess, elevating the traditional pound cake to new heights.
- Prep Time: 20 minutes
- Cook Time: 75-90 minutes
- Total Time: Approximately 2 hours
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 1½ cups (340g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (375g) cake flour, sifted
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Generously grease and flour a 10-inch (12-cup) Bundt pan to prevent sticking.
- Cream Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
- Add Sugar:
- Gradually add the granulated sugar, beating on medium speed until light and fluffy, approximately 5 minutes.
- Incorporate Eggs:
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the sifted cake flour, baking powder, and salt.
- Add Dry Ingredients to Wet Mixture:
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Stir in the vanilla extract.
- Pour Batter into Pan:
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake:
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, tent it with aluminum foil halfway through baking.
- Cool:
- Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
- Carefully invert the cake onto the wire rack and let it cool completely before serving.
Notes
- Room Temperature Ingredients: Ensure that the butter, cream cheese, and eggs are at room temperature before beginning. This helps create a smooth batter and results in a better-textured cake.
- Cake Flour Substitute: If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch. Sift together before using.
- Serving Suggestions: This pound cake is delicious on its own, but you can also serve it with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze for added flavor.